Beef Mince and Macaroni with a Yoghurt-Garlic-Sauce

Submitted by Girl from India

"This is adapted from a Gulf News cookery book that is the most used book in my collection due to the simplicity and flavour of the recipes it contains."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 5

ingredients

• 500 g elbow macaroni
• 4 onions, finely chopped
• 70 g butter
• 1⁄2 teaspoon garam masala powder
• 1⁄2 teaspoon cumin powder
• 1 green chili, chopped
• 1 tablespoon coriander leaves, chopped (cilantro)
• 500 g beef mince
• salt and pepper
• 500 g yoghurt
• 8 cloves garlic, crushed

directions

1. Make the macaroni as per the package instructions.
2. Fry the onions in the butter till they are golden brown.
3. Add the green chillies and saute.
4. Add the spice powders.
5. Add the minced beef and fry till brown and cooked.
6. Add the coriander leaves and mix well.
7. Add the macaroni to this and stir till heated through.
8. Mix the yoghurt and garlic together.
9. Serve the macaroni in a platter.
10. Pour the yoghurt and garlic sauce over it and serve.

Reviews

[PhilH]

This inspired me due to the novelty of pasta yoghurt and spice. However, I have now started tweaking it and due to my appetite for strong flavors I have doubled the G/Masala and cumin, added several chillies, colored with turmuric and top off with a wonderful bought-in yoghurt and mint sauce. This really works but maybe I lost that middle eastern touch somewhere? Next i´m going to add the garlic to the meat that is no longer in my sauce and see where we get to!!

 

[Inge 1505]

A new favorite for us! I love it, but make one major change. This is only due to that fact that we are not partial to the flavor of raw garlic. I blanched mine in salted water for 2 minutes before crushing into yoghurt. This mellowed its bite considerably but left much flavor. I have tried this recipe three times by now because I enjoy the combimation of ground meat, yoghurt and pasta and experimented with using less garlic versus blanched garlic. Last time I added 1/2 t paprika with the cumin for a little different color of the finished dish.